I love compound butters (a compound butter is simply butter, with spices or some type of flavorings, often from herbs or fruits, mixed into it). They’re such an easy way to elevate so many things. We love a pat of flavored butter on a steak fresh off the grill- it melts into the meat creating a richness of both flavor and texture. Compound butters are also great on vegetables, or paired with artisan bread. They can be made ahead of time and stored in the fridge for weeks. This one combines butter with fresh garlic and herbs and my favorite spice- smoked paprika, for a tangy, smoky, savory butter that will take your dishes to the next level!
Ingredient Notes
- Butter– Use good quality butter. I use salted butter. If you substitute unsalted butter you’ll just want to add salt to taste. I’d start with 1/4 teaspoon add more to taste.
- Minced fresh garlic– Fresh garlic is important here, it adds a much different garlic flavor than garlic powder. I personally prefer fresh minced as opposed to bottled fresh garlic. For best results, use a garlic press as it minces it finer than you can generally get with a knife and you’ll avoid having large pieces or garlic in there.
- Fresh chives– you can purchase fresh chives in the produce section of the grocery store. If you have to substitute here, I think I would probably go for a really finely minced green onion over dried chives.
- Smoked paprika– Star of the show. Look for it with the other spices. If you can’t find it, you can always order from Amazon!
- Worcestershire sauce– I realize this ingredient may sound strange in butter, but it adds a great tangy, savory acidic component.
- Lemon– I use both the zest and the juice of a little lemon. Similar to the Worcestershire, it adds acidic balance.
- Kosher Salt
- Black pepper
Tip: It’s important to start with room temperature butter. If you live in a particularly chilly environment, you might need to warm it ever so slightly to soften, but avoid trying to reach room temp via the microwave if you can, since you run the risk of melting the butter, or getting uneven softening.
How to Make Smoked Paprika Butter
- Place room temperature butter in a bowl. You should be able to easily spread/mash it with a spoon.
- Add all other ingredients into butter and mix well to combine. If you’re making a large batch of butter, you can whip it in a stand mixer.
- Compound butter is better after it sits and the flavors marry.
- To make a log of butter you can slice, spoon mixed butter onto a piece of plastic wrap or parchment paper and roll into a cylinder shape, about 1 1/2 inches wide. Twist the ends like a giant tootsie roll and place in the fridge to chill.
- When ready to use. Unroll and slice.
Storing and Other Notes
- For longterm storage, place butter roll in an airtight container.
- Compound butters freeze beautifully. If you plan to freeze for future use, roll in plastic wrap. Then cover in an additional layer, then in foil, or a zip top freezer bag.
- Compound butters make great gifts! Pair them with a loaf of fresh bread for a thoughtful holiday or hostess gift.
Frequently Asked Questions
Place a pat of butter on a hot grilled steak, Spread on artisan bread or with a bread bar, add to a skillet with eggs, saute veggies, spread on warm corn on the cob, spread on bread and toast grilled cheese, toss with hot pasta.
Yes well wrapped butter can be frozen and stored for 3 months.
Nope! If you’re planning to serve this butter with a bread bar, for example, just place in a jar or an airtight container. Let come to room temperature before serving so it’s nice and spreadable.
Smoked Paprika Butter
Ingredients
- 4 oz room temperature butter 1 standard stick, salted
- 1 teaspoon pressed or minced fresh garlic
- 2 tablespoons fresh minced chives
- ¾ teaspoon smoked paprika
- ⅛ teaspoon black pepper
- 2 teaspoon Worcestershire sauce
- ½ teaspoon fresh lemon zest
- 1 teaspoon fresh lemon juice
- kosher salt to taste
Instructions
- Place room temperature butter in a small mixing bowl. If the temperature where you are is cooler, you may have to very gently warm your butter- it should still be solid but you should be able to mash it with a spoon.
- Add all remaining ingredients: garlic, chives, smoked paprika, pepper, Worcestershire sauce, lemon zest and juice, and stir well to combine.
- Add additional salt to taste, if desired.
- Place butter on a piece of plastic wrap or parchment and roll up into a cylindar about 1 1/2 inches in diameter Twist ends to secure. Place in fridge to chill.
- Alternately you can simply store butter in a jar or other airtight container.
Notes
- Serving ideas: Place a pat of butter on a hot grilled steak, spread on artisan bread or with a bread bar, add to a skillet with eggs, saute veggies, spread on warm corn on the cob, spread on bread and toast grilled cheese, toss with hot pasta.
- Well wrapped butter can be frozen and stored for 3 months.
- If you’re planning to serve this butter with a bread bar, for example, just place in a jar or an airtight container. Let come to room temperature before serving so it’s nice and spreadable.
